What you need:
350g rump or sirloin steak
3 tablespoons Kikkoman soy sauce
Juice of 1 lime
1 tablespoon sesame oil or 1 tablespoon toasted sesame oil
1 red chilli, deseeded and very finely chopped
2 tablespoons sunflower oil
200g mushrooms, sliced or left whole if small
125g tenderstem broccoli
2 heads of baby pak choi, shredded
75g bean sprouts
What you do:
1. Trim any fat from the steak and cut the meat into thin strips. In a shallow dish, mix together the soy sauce, lime juice, sesame oil and chilli, add the steak and turn the strips over until they are well coated.
2. Cover the dish with cling film and leave in the fridge to marinate for several hours or overnight.
3. Heat one tablespoon of sunflower oil in a wok or large frying pan. Lift half the steak from the marinade and stir-fry over a high heat for 2 minutes until browned. Remove from the pan and set aside.
4. Add the rest of the steak to the pan, reserving the marinade, and stir-fry for 2 minutes. Remove and set aside.
5. Add the remaining oil to the pan and stir-fry the mushrooms for 2 minutes. Add the tenderstem broccoli, stir-fry for 1 minute, then add the pak choi and bean sprouts and stir-fry for a further 1 minute. Return the steak to the pan, pour over the reserved marinade and toss everything together over the heat for 2 minutes until piping hot. Serve at once.
Tip 1: Toasted sesame oil is much stronger than ordinary sesame oil so, if using, only add a little to the dish or its favour will be too dominant and overpower the other ingredients.
Tip 2: Add noodles or egg-fried rice and extra soy sauce to drizzle over for a touch of perfection.